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Tuesday, September 2, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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Roasted Fresh Ham with a Maple-Spice Glaze
Eggs & Cheese
Contributed by:
Ingredients:
  • 1(8-10 lb.) bone-in fresh ham, preferably from the shank end, any rind removed
  • 1 tsp. sugar
  • 1 tsp. ground cinnamon
  • 1â�„2 tsp. ground allspice
  • 1â�„2 tsp. ground cloves
  • 1â�„2 tsp. grated nutmeg
  • 1â�„2 tsp. salt
  • 1â�„2 cup maple syrup
Put the ham in a large, heavy roasting pan. Set the oven rack as high as it can go and still afford the ham at least 2 inches of head space. Leave the roast in its pan out on the counter and heat the oven to 325 degrees.
Mix the sugar, cinnamon, allspice, cloves, nutmeg, and salt in a small bowl. Wash and dry your hands, then smooth the spice mixture all over the ham’s external surface. Work it down into some of the crevices, but be careful to avoid any deep tissue massage to keep the ham together.
Cover with aluminum foil, shove it in the oven, and leave it for three and 1�2 hours.
Remove the aluminum foil. Baste the ham with about half the maple syrup, preferably using a basting brush. Take it easy so you don’t knock off the spice coating.
Continue roasting the ham, uncovered, basting every 15 minutes with more maple syrup as well as any pan drippings, until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 170°F, about 11�4 hours. If it starts to singe or turn too dark, tent it loosely with foil, uncovering it just at the last to get it back to crunchy-crisp.
Transfer the ham to a cutting or carving board and let it rest at room temperature for 15 minutes before carving into slices.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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